Gloom and Bloom on Rainy Day

Watching young children pulling their chariots on
the street on rath yatra makes my mind wheeze through the rath yatra day
memories of my childhood. That excitement of decorating the vehicle with
flowers, diyas, coloured papers, etc. throughout the day, that journey
traversing the locality along with many other similar rath pullers with a
blissful smile on the lips, that offering and a gentle pull of the chariot by a
complete stranger whom I offered some of the Prasadam. Then there was the other
excitement that came from the later part of the day. The fair. It held immense
value of pleasure for every child of that time. Those wet fields, earthen
utensils, colorful birds in cages and last but not the least the immense
quantity of sweetmeats were a delight to all the senses.

This classic traditional malpua recipe comes
from my dida [grandmother]. It is a very popular sweet dish. The khoa kheer adds a sweet texture and palm molasses adds flavor to the Indian pancake on the celebration day. The last stock of yearly stored Bengal date palm molasses is used up finally in the preparation for the celebration, and the eager wait for the next stock is renewed.

Directions:

Take sugar for syrup in a pan and turn on the heat. Add water to make syrup , let it boil to make one thread
of syrup, consistency is important because if it is too thin the malpuas tend to fall apart. [To make one-thread consistency sugar syrup you need to check after boiling sugar in the water.
Test the syrup by taking a pinch of the syrup between the thumb and the index finger and close and pull apart the fingers
to see if it is making a thin thread or not.] Add 1 teaspoon fresh lime juice and one pinch salt to balance the sweet taste and turn off the heat, keep warm.

Mix yogurt, all-purpose flour, wheat flour, semolina, khoa kheer [optional], fennel seeds, sugar, salt and add milk to form a smooth semi thick batter. The batter should have a pouring consistency. Keep aside for half to one hour in a warm place. It will be slightly risen up by then.

Heat oil or ghee [you can add one or two teaspoon ghee to the oil to add flavor] in a pan for deep frying the mulpuas. First heat the oil on high flame, then keep the fire to
simmer, otherwise it will burn the malpuas from the outside and not be cooked properly inside.

Add one teaspoon hot ghee or oil in the batter, beat until smooth. It will help to soak less oil in the frying process. [you can add water soaked raisine here, optionally].

Scoop out one laddle of the batter dropping them in the oil and fry one malpua at a time. The batter will be spread up like a round pancake and will be perforated and puffed up slightly, fry carefully until both sides are golden brown let the edges curl up slightly and crisp. Keep constant watch while frying.

Remove fried malpuas from oil on a kitchen tissue paper, then dip the them in the warm syrup, keep soaking for half an hour. Drain excess syrup and serve hot.

Suggestion:

* Bengal date palm molasses have very distinctive flavor and taste, so we always avoid any extra spice or flavored oil to fry mulpuas.

* For sugar syrup based mulpoas add one tiny pinch of camphor, which will give an extra flavor as well lemon juice and salt to balance the sweetness.

* Rose petal can be added during garnishing. It can be served hot or cold. Serve with hot crispy fried papad to celebrate the festival.

The meal or bhog (mahaprasad) offered to lord jagannath holds intrinsic ethical
value even in our modern lives.

The principles behind it such as the timings of
offering, the preparation and the process of serving if followed and maintained
today can ensure the wellbeing of every individual.

For example, the timings of
offering the bhog devised by our ancestors was decided keeping in mind the
routine need of energy by the body and can be observed even in modern diet
charts. The preparation involves boiling in particular and prohibits the use of
oil and other spices therefore ideally nutritious in content.

The serving holds
social integrity as there is no place for social divisions of castes, creed etc. Thus the ritualistic practices let alone the religious side of it throws light
on a path that is universal for all past, present and upcoming generations to
follow.

MAHAPRASAD :

Mahaprasad is the main offering of rice in Jagannath Temple. In most temples
of India, devotees may take "Prasad", holy food that has been offered to the
deities, but only in Jagannath Puri this blessed food is called "Mahaprasad''.
"MAHA" has two meanings here. First, it means great. Lord Jagannath is described
as Maha Bahu and Maha Prabhu, so this word Mahaprasad itself gives us the
impression of something great. The second meaning of Mahaprasad is MA-PRASAD"
and also called "Nirmalya. If someone is sick, Mahaprasad is healing. If
one takes Mahaprasad daily, people say, he will never suffer from disease in his life",
that which makes one completely pure like a lotus.

Only Mahaprasad can be eaten by all together, whatever the religion or race,
even on the same banana leaf.
Another name of Mahaprasad is "Kaibalya", which gives Moksha, salvation or
liberation. It is said if one takes this food of Lord Jagannath, he will have
not only physical well-being, but spiritual enlightenment as well. To seal any
promise or vow, two friends hold a pot of Mahaprasad together and eat together
from this same pot. This pot is called Abadha, meaning that which cannot be
taken away or put into another pot. Friends then say to each other, "You are my
Mahaprasad , You are my ABADHA." When they see each other in the future, they
address each other as "Abadha" only.

The tradition of sharing Mahaprasad found in Jagannath temple is based has
been greatly influenced by the Savari tantra as He is the deity of the Savara
tribals. Jagannath's Mahaprasad is called "Abadha." In the tribal Saura language
spoken by the Sabaras, Abadha means the act of boiling some thing in water.
Mahaprasad is called so as the rice used in it is boiled in water - [Ab-ada =
boiling in water].

Mahaprasad comprises two main varieties viz Anna Mahaprasad [lunch/dinner variety], and Shukhila Mahaprasad [Snacks variety], Anna Mahaprasad consists of Anna [rice], Dali [Lentils & pulses], Dalma [vegetable and pulses], Shag [Spinach], Khata [Pickle], Kanika [Fried rice], Ghia Anna [ghee-mixed rice] etc. Only indigenous vegetable are used in the temple kitchen. Potato, Tomato etc. are not used due to foreign origin. Token Anna Mahaprasad taken in two fingers is called Kaibalya. Dried Anna Mahaprasad is called Nirmalya and it is customary to take a grain of Nirmalya to complete Puja process in the morning by the ladies. Very small packs of grated coconut mixed with jaggery in a piece of dry leaf is called Sukhili and is available at nominal cost. Pilgrims distribute Sukhili in villages after return from Puri. Sukhili also accompanies betel leaf and nut as a part of invitation in marriage ceremony and thread ceremony. Specified Bhog items are supplied by specified Maths on specified days.

The kitchen fire is called VaishnavaAgni, because it is the fire in
the kitchen of Lord Jagannath. Charcoals are kept burning day and night by one
worshipper, called Akhanda Mekapa. Clay pots are placed in a special earthen
oven, five in number, one on top of another. Yet the one on top is cooked first,
not last. Another strange phenomena is that many times pots are broken on the
way to the temple or the food is spoiled in preparation and must be discarded.
It is said that the cook was impure in some way. In the temple, masala and
spices such as cardamom and cloves are added only after offering, after that Mahaprasad is brought to Ananda Bazaar.

Kitchen

Sri Jagannath is the Lord of the Universe. His kitchen is considered as the
largest and the biggest kitchen in the world. It is situated southeast direction
of the outer compound of Srimandir. The length of the kitchen is 150 feet,
breadth is 100 feet and height is about 20 feet. It consists of 32 rooms with
250 earthen ovens within these. Around 600 cooks [Suaras] and 400 assistants
serve here everyday for preparing Lord's food.

This divine kitchen of Lord Jagannath is one of the biggest and splendid kitchens of the world which can feed one lakh people at a time. There is a popular proverb that :

"Sada rasa vyanjana nana yati

Chhapana Bhoga lage dinarati",

"Multifarious dishes of six-fold tasters, fifty-six bhogas are offered day and night".

In the kitchen of Srimandir four types of rice are prepared. These are Salianna, Khiraanna, Dadhianna and Sitalaanna. Sunakhila rice cooks along with
ghee and Phalatabha Kharada Lavana to get Salianna. For getting Khiraanna
alongwith Basumati rice; cow milk, ghee and Kharada Lavana are mixed and cooked.
Similarly plain rice mixed with curd; Dadhianna is prepared and rice mixed with
Tabharasa and Kharada Lavana; Sitalaanna is prepared.

The food in the temple kitchen is prepared in such a pure way and with deep
devotion; great spiritual impact is felt, both by those who cook and those who
eat. The unique feature is that, clay pots are placed in a special earthen oven,
five in numbers, one on the top of another. Yet the one on the top is cooked
first. There are two wells in the temple complex for the purpose of supplying
water to the kitchen. These are named as Ganga and Jamuna and both are near the
kitchen itself. The radius of the wells is more than 10 feet and depth is 100
feet each. All the necessary commodities for the temple kitchen are brought from
Mahalaxmi

Bhandar, which runs by Suara Nijoga Cooperative Society. The earthen pots
used for cooking foods are provided by Kumbhakara Nijoga Society. The potters of
Kumbharapara and nearby areas supply these pots the temple kitchen. The required
timber for the kitchen was previously supplied from different forests of the
State. But after nationalisation of forests, the State Forest Corporation is
providing timbers for cooking purpose. Daily 5,000 persons may be fed, but on
big festival days, one to ten million may be accommodated. The temple kitchen of
Lord Jagannath is therefore considered to be the biggest hotel in the world,
serving all without reservation or previous notice.

In the home it is not possible to make 56 items, but some are prepared for
special festivals. The main 56 items of Chhapanna Bhoga,
are as follows:

Gopal Ballav
Bhoga Puja

9 AM

This may be termed as the morning breakfast
of the deities, which consists of khai (sweet popcorn), kora (coconut
sweets), khua laddu, ripe banana, curd and chipped cocoanuts. The
offerings are made at Anasara pindi / allabha pindi.
The items
offered are Paga Khai; coconut-sugar-plum; sweet bananas; Khuarnanda
curd: butter and small coconut pieces etc.

[The typical earthen pot in which Khechudi cooked became famous as "Baihandi",
and her offerings were well known as "Lakhmi Pak" or "Mahadei Pak".]

1. Sadha Anna - simple rice water,

2. Ghee Anna- rice mixed with ghee,

3. Kanika- rice, ghee, and sugar,

4. Khechedi rice mixed with lentils,

5, Dahi Pakhal- curd rice and water,

6. Mitha Pakhal- rice and sugar water,

7. Ada Pakhal- rice, ginger, and water, mixed,

8. Oriya Pakhal- rice, ghee, lemon, and salt,

9. Thali Khechedi- lentil rice with sugar and ghee.

SWEETS

[usually shaped in small balls and deep-fried]

10. Khaja- made of wheat,

11. Gaja- made of wheat and sugar,

12. Ladu- made of wheat, sugar and ghee,

13. Magaja Ladu,

14. Jeera Ladu,

15. Jagannath Ballava - made of wheat, sugar, and more ghee, giving it a
black color,

16. Khuruma- made of wheat, ghee, and salt,

17. Mathapuli- made of ghee, ginger, and a kind of bean ground into a thick
paste,

18. Kakara- made of ghee and wheat,

19. Marichi Ladu- made of wheat and sugar,

20. Luni Khuruma- made of wheat, ghee and salt.

CAKES, PANCAKES AND PATTIES

21. Suar Pitha made of wheat and ghee,

22. Chadi Lada-made of wheat, ghee and sugar,

23. Jilli- rice flour and ghee and sugar,

24, Kanti- rice flour and ghee,

25. Manda- made of wheat and ghee,

26. Amalu- made of wheat, ghee, and sugar,

27. Puri-made of wheat and ghee and deep-friend like a small thin pancake,

28. Luchi rice flour and ghee,

29. Bara- made of curd, ghee and a kind of bean,

30. Dahi Bara- cake made of a kind of a bean and curd,

31 Arisa- a flat cake made of rice flour and ghee,

32, Tripuri- another flat cake made of rice flour and ghee,

33, Rosapaik-cake made of wheat and ghee.

MILK PREPARATIONS

34. Khiri- milk and sugar with rice,

35. Papudi- prepared only from cream of milk,

36. Khua- prepared out of pure milk slowly boiled over many hours to a soft
custard -like consistency,

37. Rasabali- made of milk, sugar, and wheat,

38. Tadia- made of fresh cheese, sugar and ghee,

39. Chhena Khai- made of fresh cheese, milk and sugar,

40. Papudi Kahaja- cream of milk, sugar, and ghee,

41. Khua Manda- made of milk, wheat., and ghee,

42. Sarapulli- This is the most famous and most difficult milk dish to
prepare. It is made of pure milk, boiled slowly for hours, and spread into a
large pizza - shaped pan in thin sheets. Only very few cooks of the temple today
know the art of making this MAHAPRASAD.

43. Dal,

44. Biridal,

45, Urid dal,

46. Muga dal [the above three preparations are types of lentil dal]

47, Dalama - this is one of the most typical dishes in an Orissan home. It is
a combination of dal and vegetables, usually eggplant, bean, sweet potato, and
tomatoes, although tomatoes are not used in temple preparations. Coconut and a
dried root vegetable known as Bodhi which looks like a mushroom and is high in
protein are added.

48. Mahur- mixed vegetable curry,

49. Besar- mixed vegetable curry with black mustard seeds,

50. Saga - a spinach dish

51. Potala Rasa - an Oriyan vegetable, potato, with coconut milk,

52. Goti Baigana- small eggplants with a shredded coconut sauce,

53. Khata - a sour side dish made of cooked mango, or apple, mango, and grape
mixed and cooked together.

54. Raita a yogurt-like dish with cucumber, and radish,

55. Pitta- fried flowers of the Neem tree,

56. Baigana - fried eggplant

Bhoga

The word bhoga in Oriya and Sanskrit means enjoyment. This word is commonly
used in Orissa in the context of food offerings made to the deities in the
Temple. Every day and through out the year, fifty-six varieties of dishes [Chhappan
bhogas] are prepared and offered to the deities. Apart from this, several other
varieties of dishes are also prepared and offered on the occasion of different
festivals.

Rosha Homa : The method of preparation is very hygienic and the traditional
processes of food preparation for many people in a very short time take many by
utter surprise.

Bhogas are of two kinds : - [i] Those that are cooked and prepared inside the
temple kitchens are called "sankhudi". They are prepared out of rice, black gram
and other vegetables [ii] Those that are prepared outside the kitchen but inside
the temple specified for the purpose are called Nisankhudi Bhogas.

Four types of cooking are prepared in the kitchen of Srimandir. Those are
Bhimapaka, Nalapaka, Souripaka and Gouripaka. The items of Bhimapaka consist
Badatiana, Gudakhuara, Pakala Nadia Rasa, Purapitha, Biripitha and Gudakanji. In
Nalapaka, items like Sakara, Tianalapara, Adanga and different types of sweet
drinks are prepared. Souripaka items include Mahura, Deshialubhaja, Kadalibhaja,
Adapachedi, Ghialabanga and varieties of cakes. In Gouripaka, Mugatiana, Leutia,
Kosala and Madhura Lalita Saga items are cooked.

The bhogas are offered to the deities prepared by the Suaras very deliciously
in season times accordingly.

1. During Baisakh and Jyestha, in April, May and June the deities are
offered the following bhogas like - Dahi Pakhala [watered rice with curd],
Saga, Chhena Mandua, Biri pitha [cakes prepared out of black
gram].

2. On pana or Visuba Sankranti day the Gheuties made of flour, curd,
cheese and molasses] is offered in the morning and delicious drink in the
evening.

3. During the month of Asadha [during Car Festival, June-July] the deities
are offered a special drink called Adharapana [Adhara means lips] as the drink
sweetness the divine lips.

4. During the month of Sravana [Jhulan Yatra, July-August] the deities are offered Amalu and Khiri

5. During the month of Bhadraba, [Janmastami, August to September] the
deities are offered the same food as mentioned above.

6. During the month of Kartika [October-November] The deities are offered
Lunilia [salty parched paddy] early in the morning which is called Bala Bhoga.

7. During the month of Pausa [December] the deities are offered Pahili Bhoga,
i.e. the First Food offered rather early in the morning. It is a delicious
Khechedi preparation. The episode runs that as Mahalaxmi, the divine consort
moves to her father's house, Yosoda, the mother of Lord herself prepare this
delicious Khechedi to the utmost satisfaction of her son.

8. On Baula Amavasya day the Gaintha cake, new mango blossoms, powdered rice
fried with ghee and Nadi mixed with ghee are offered.

Bhog Recipes:

Here are recipes for some of the most common Jagannath "PRASADAS.". Make and offer to your Lord, close or far relatives, friends and foe, share
with neighbor and stranger, spread the humanity.

Medicine prasadam or Pachon recipes

The private physician of the royal family prepares a special nutritious sweet
and medicine bhog for Lord Jagannath dev due to his fever and illness after
Snan-purnima so he spends fortnight in nirodhan griha. The devotees can get the
medicine prasadam as well.

Sweet or nutritious sherbetrecipe

A sherbet of cream and sugar candy and a
glass of green coconut water mixed with a dash of camphor is also offered along
with it.

Subas-pakhal recipe

Soak some roses, mallika, bel and jesmine flower in water for two hours.
Sieve this water through a clean cloth and keep aside. Boil rice, drain the
starch. Wash cooked rice in cold water. Mix the flower infused water with the rice. Add
salt to taste. Offer Lord Jagannath with a soup of raw plantain, brinjal,
pointed gourd, ghee, and the simple spices.

Tipuri recipe

Take the bark of Garud-goinda tree [you will get this only in Puri] Dry it in
the sun. Powder and sieve it. Then mix it with water and powder rice. Make a
batter as thick as cake batter. Heat ghee in a pan. Pour one spoon of batter at
a time and fry it. Then dip in thick sugar syrup.

Shak or leafy vegetable recipe

Lord Jagannath’s bhog is never complete without leafy vegetable. The Oriya
people call it neutiya. Boil the leaves with salt and ghee, then heat ghee in a
pan. Add cumin and Asafetida to it. Put the boiled leafy vegetable in it and mix
nicely.

Khechedi recipe

Rice mixed with lentils 2 cups Arua or Basmati Rice 4 cups water 1/2 teaspoon
salt. 1/2 cup Channa Dal Boil all the above until the water is absorbed, about
20 minutes. Add ghee, hingu after. In the temple kitchens cashews are not used,
as they were considered Ravana's food in Sri Lanka, but they may be added in the
home.

Kanika
recipe

Rice mixed with ghee and sugar. This rice preparations is cooked in the same
way as the first but adding 1/2 cup sugar to 2 cups rice. Cloves may be added
after removing the rice from the fire.

Dalama
recipe

A dal and vegetable dish common in Oriya homes. 1 cup Harada Dal [a type of
lentil] 4 cups water 1/2 teaspoon salt 1/2 teaspoon turmeric. When the lentils
are boiling ahout 10 minutes and slightly soft, add chopped vegetables such as
potato, tomato, [in the home only], bean, eggplant, sweet, potato, one
tablespoon of ghee can be added at this time and half of a grated coconut on
top. When the vegetables are soft, spices are added. In a separate frying pan, 1
tablespoon putano, or curry spices, 1 teaspoon cumin, and 1 or 2 dried red
chilis are fried in ghee. The Dalama is then mixed with the spices over low heat
until the soup becomes thick.

Khiri
recipe

A sweet milk preparation There are many types of Khiri in Purl, but rice
khiri, suji khiri, and chuda khiri are most common. If rice is used, it is
boiled till it is very soft and mushy, then milk is added. Suji is cracked
wheat; it must be browned first until a sweet smell comes and then cooked in
milk. If Chuda Khiri is being prepared, this flat dry rice must be ground to a
fine powder and then added to the boiling milk. Half a cup of raisins, and at
home half a cup of cashews may be added at last. Also cardamon powder may be
used on top.

Khaja
recipe

A sweet pastry made of fine corn flour, much like the Greek Baklava. As Khaja
is a dry sweet, it can last one month and is the most usual Mahaprasad taken on
long journeys to distant places. First the fine com flour is kneaded and rolled
like chappatis on a chappati board. It is made into fine layers, like Baklava's
Mo dough. This is done by first cutting the Khaja pieces into flat strips. With
the three middle fingers, the cook dips his hand into a bowl of 1/4 cup ghee and
1/4 cup water. He runs his fingers in straight lines across the rolled dough.
Then the Khaja is rolIed like a chappati or tortilla and cut into 1 "sections.
These are rolled out. flat, in pieces 4 by 6". In hot ghee they are fried until
golden brown. Hot sugar water is boiled until it becomes a thick syrup [1 glass
sugar, 3 glasses water]. The fried Khaja are lightly dipped in this syrup and
set aside.

Kheera Sagara Khaja recipe

Khaja soaked in leftover sugar milk for one or two minutes, then the milk is
drained off.

Mohan Bhog recipe

This is an addition to Bhog. 1 cup sooji 1 cup ghee 1 cup sugar Sooji is
fried in ghee until the color is golden brown and a sweet smell comes. Sugar
water is boiled and the sooji is very slowly added. When it is thickened, 15
minutes or more, raisins and cashews are mixed.

Podapitha

Special varieties of cake prepared out of recipes like rice-powder, molasses,
coconut, camphor, ghee etc goes in the name of Podapitha [burnt-cake ]. The size
of the cake varies according to the number of family members. Cakes are also
exchanged among relatives and friends. Young girls do not take rice during Raja
Sankranti festival and sustain only with different types of cake, fried rice [muri] and
vegetable curry.

Pana recipe

A sweet curd drink For the 15 days between SNANA PURNIMA and RATH YATRA, the
deities are said to be sick. They take no food, but only this cool refreshing
drink. As it is hot summer still, guests in the home are also given PANA drink.
4 glasses water 1 glass curd 1/2 glass sugar, Bananas and raisins can be added
for other festival days.

Phuri-Sukta recipe

Karmarai Khechedi recipe

10 portion rice and 6 portion whole moong dal boil with ginger, asafetida and
salt and should not be overcooked, seasoned with ghee and serve.

Sarpuli recipe

Soak black gram [kalai dal / biuli dal]. Heat milk to boiling point in a
shallow pan and let the heat coagulated film that appears on the surface,
collect the film of milk [sar]. The process of collecting the film is continued
until the volume of milk to one-half of the original volume. Drain and blend the
dal in a mixer to a coarse paste with asafetida , salt and kalonji, add minced
ginger, whole peppercorn, coconut chips and collected films of milk. Make banana
pouch by taking the mixture in small quantities, fry the pouches [puli] in ghee.
Now cut the puli and coat in icing sugar [michri or sugar dust]

Paga-arisha recipe

Melt jaggery until completely it becomes thick brown syrup like gum on low
fire, add raw rice flour in a small quantities and keep mixing. Remove and make
flat breads from it on banana leaf, now fry in ghee.

Madhuruchi recipe

Ballav recipe

Fry popped rice [khoi] in hot ghee now toss with thick gum like jaggery
brownish syrup [taste the syrup by putting in cold water if it is making candy
ball or not], put off the flame, mix pepper corn, clove, black cardamom powder
and camphor.

Hansajhili recipe

Dahikarhi recipe

Khoya monda recipe

Cook Mawa or khoya and misri [bengal sugar candy] or sugar to be condensed by
heat, add raisin, pistachio, black cardamom seeds and dash of camphor until it
can be removed on laddle. Make sweet balls or nadu.

Sar papori recipe

Boil two little milk on wider and heavy bottomed pan on low fire for hours,
do not disturb condensing. After reduced the volume sufficiently turn off the
fire. After cooling the milk completely slowly roll the film of milk carefully
from the top of the reduced milk like a cream roll and offer.

Vision through
illusion

Lord Jagannath is said to be Daru Brahma and Anna Brahma, life force Itself
in wood. ANNA or rice has become life force itself, and so all must be fed. Jagannath Puri is, therefore, known as
ANNA KSHETRA, because so many rice
offerings are made daily, and in no other temple of India is rice offered as the
main prasad to deities, and then distributed to all.

Lord Jagannath, Jagat Nath is a simple illustration of human nature
and traits of God which makes it unique and distinctive from other worldly
religions. The natural history of the cult also reflect the synthesis of human
values and character. Different facets of human life have emerged within the
cult to give it a unique place and stature. The devotee never think himself
separate from his lord. The two are inseparable and are tightly hold with each
other in the sacred bond of love, devotion and loyalty like daily happenings
and day-to-day activities of a common man, everyday rituals of the God includes
bathing, brushing of teeth, dressing with a variety of colourful dresses and
adornments in definite time intervals.

Out of the four Vedas, Rig, Yaju, Sama and Atharva most of the Suktas of the
Rigveda are connected with religious discourses for nature embellishment, the
geological aspects of the Rgveda since we are to identify here the stones and
metals mentioned in the Vedas. Moreover, there was spectacular advancement in
the study of metallurgy during the Vedic period. The essential feature of the
Yajurveda is relevant to the performance of sacrifices. The Yajurveda refers to
some inorganic materials like rocks, soil, mountains, hills, sands etc The
Samaveda is the foundation for Indian music. The Atharvaveda is noted to be the
foundation of the science of Indian medicine. It is also observed that this Veda
is the source of the Science of Indian Archery [Dhanurveda]. Different types of
stones have been used in the construction of various temples of our country. The
famous Jagannatha temple at Puri is made out of a type of rock called
khondolites. The Yajurveda mentions the metals like gold, silver, iron, lead,
tin, copper and steel for the performance of sacrifices. Out of these metals,
gold and silver are chosen for making ornaments; and the utensils of the deities
are specially made of brass, silver, copper and gold. The use of earthen pots
were there in the ancient times. White, red and black soils have been mentioned
in the Grihyasutras. To sum up, it can be said that Jagannathism totally rests on
Vedism in respect of geological components and so many other attributions. Vedic
thoughts and pantheons have been reflected here in the Jagannath Cult. The
elements of Daruworship, Ratha Yatra, mode of worship employing Gayatri-mantra
for meditation, surya pranam for morning sun bath, temple architecture with
Vedic stones, use of utensils made of metals mentioned in the Vedas and cooking
of food for the deities of Srimandira in the specially designed pots made out of
red soil referred in the Vedic hymns, etc.

Some scholars regard Jagannath as Daru Brahma, godhead manifested in a wooden
image. Pandit Nilakantha Das is of the opinion that in the Vedic literature of
Rigveda the word 'wood' [Daru] is used to indicate the material of
which the universe [Jagat] is made of. The images of the Triad evidently
are tribal in character But the highly ornate abode of the Deities as Lord
Jagannath of Puri in the eastern India that glorify the Gods are all classical
tradition. An amazing array of rituals and rites are observed to worship the
deity; rituals and fetes which require painting, craftsmanship, artistic use of
clothes, floral ornamentation, dancing and singing and histrionics and even
culinary skills! Among the manifold activities of cultural significance, the
ritualistic adornments of the deity. The temple craftsmen and artists
whose services are indispensable for the adornment include the sculptors [rupakara],
the painters [chitrakara],the goldsmiths [bania], the tailors [daraji] the foil
and solapith craftsmen [rangata silpi] etc, but they all work as per the
direction of the Pushpalaka who are the most important persons in decorating the
deities with flower.

Art and architectures of the Natamandapa and Bhoga Mandap pour psychological
and spiritual influence in the minds of the devotees which removes the mental
tension and creates spiritual consciousness. Sri Jagannath's Ayudha is Shankha
and Chakra. Shankha is the symbol of sound and Chakra is the symbol of wheel.
Sound and wheel are industrial character. So Sri Jagannath can be called as the
deity of Industry. Sri Balabhadra holds Hala and Mushala, the symbol of
Agriculture. So Balabhadra may called as the deity of Agro-Industries. Maa
Subhadra has already been imagined as Brahma and She is the deity of knowledge.
Sri Sudarshan, the point of rays as rays are reflected in the lens as a point, so Sri Sudarshan is the deity of
real focus. Devotees get emancipation or
salvation after art and architectures of the Natamandapa and Bhoga Mandap pour
psychological and spiritual influence in the minds of the devotees which removes
the mental tension and creates spiritual consciousness.

Mahaprasad is distributed among the friends and relatives. It is said that by
offering the same it perpetuates the ties of friendship and brotherhood. The
cult is a simple illustration of human nature and traits of God which makes it
unique and distinctive from other worldly religions. The natural history of the
cult also reflect the synthesis of human values and character. The foods are
cooked in usual Indian style through steaming, thereby preserving the nutrient
values intact and it also makes the food tasty and flavor some. Cakes are
prepared from grinding rice, Saga [green leaves] is given as religious offering
to God everyday which is the daily food of a common man in the State. It has
also been noticed that inside the temple of Lord Jagannath from Brahmin to
untouchables all takes food from the same plate without any unfairness and
discrimination among them. It shows that Jagannath is not the God of rich and
affluent class of people but the God of the subjugated, needy and poor. Before
him rich and poor, privileged and deprived, superior and inferior, Hindu,
Muslim, Sikh, Jain and Buddhist all are similar. Therefore, he is called Jagat
Natha i.e the God of entire universe and not confined to any religion, sect or
creed.

Sweeping of the cars by the king is another unique feature which indicates
that nobody is greater than Him. The great Gajapati Maharaja playing the role of
a sweeper, the lowliest in Hindu caste order exhibits the height of religious
humility and conforms to the implication of Jagannath, the only Lord of the
Universe. Of course, taking the deities in ceremonial cars, is observed in some
major Hindu shrines in India but the manner of observance of nine days car
festivals in Puri is definitely distinct and most uncommon. Lord Jagannath is
more known to the outside world through His famous Car Festival.

So Sri Sudarshan is the deity of Real focus. Devotees get emancipation or
Salvation after Garuda Stambha is made with a root of a tree recognized by
Ayurvedic Science. It is covered with a chemical solution. When a devotee
touches his chest and hand, he feels well and his chest disease is cured. This
also gives prevention of chest disease. The bathing water of the Garuda washes
away different fevers of the devotees. This water also removes indigestion and
dyspepsia. So the rituals, traditions, environment of Sri Jagannath Temple, and
culture both are mostly based on Scientific background, there is no doubt.

There are so many scientific traditions in the regular rituals of Lord,
annual festivals and all the ethics of Sri Jagannath cult which influence the
mind of human being of present society The evolution of man as manifested in
Darwin's Theory is depicted as Dasabatara [Ten incarnations] which are mostly
described in "Geeta Govinda" composed by Sri Jayadeva. Sri Jayadeva has written
this poem by the blessings of Lord Jagannath. The nitis of Temple create
cleanliness in the heart creating spiritual and sacred environment which
develops the physique, mind and spiritual tendency of the human being. There is
our old tradition that when we go to the temple of Lord Vishnu, Shiva or Shakti,
we must go with sacred mind in empty stomach, otherwise we earn sins. Fearing
the sins, we maintain our regularity in Darshan. If regularly we go to the Shiva
Temple in empty stomach for His Darshan, we can get his Prasad: Belapatra, which
prevent the chest disease and cure constipation. If we go to the temple of
Vishnu or Sri Jagannath in empty stomach, we can get His Prasad: Tulsi, which
cure issonofil tendency, cure thyroid defects and cold tendency and wash away
abdominal defects. If we go to the Goddess temple, we can get both Prasads of
Vishnu and Shiva. Lord Jagannath, Sri Balabhadra and Maa Subhadra have been
mostly imagined as Vishnu, Shiva and Brahma or Shakti respectively.

The communal mode of worship, from time immemorial, has taken the form of
festivals. All communal worships have tended to assume the form of festivals.
Festivals always involves the community, a gathering, a mela or a fair. It is
the expression of a community on a festive and relaxed mood. Festivals are an
inextricable part of Indian society.

Chitau Amavasya

This is celebrated on the new moon day of the lunar month of Shravana. A
special type of rice cake called 'chitau' is offered to Lord Jagannath at the
temple. This cake is prepared and eaten with relish in almost every household.
Gendeisuni, the goddess of snails and oysters is duly worshipped. These
creatures are offered cakes and requested not to bruise the feet of farmers when
they go to remove weeds from the fields.

Shamba Dashami

The festival is celebrated on the tenth day in the bright fortnight in pousha
lunar month. The myth has it that Lord Krishna's son, Shamba, was cursed by a
sage and he could get rid of his leprosy. The dreaded disease only by
worshipping the Sun God at Arka tirtha, which is located on the Konark beach in
Orissa. Women fast and worship Sun at dawn, midday and dusk and offer a variety
of rice cakes and other delicacies. A mixed vegetable soup, known as 'Ghadghada'
with leaves, tubers, local beans and pulse is a typical delicacy.

Kanji Amla Osha

This is held on the ninth day of the dark fortnight of the lunar month of
Margashira at the onset of cold season in Orissa. The housewife worship goddess
Shathi whose image is placed among seven dried fishes decorated with vermilon,
collyrium and yellow rags. 'Kanji' [The peculiar soup made with rice water
cooked with vegetables] , Amalaki or Amla [ a sour berry] and dried fish are
invigorating in winter.

Pahili Bhoga

In the month of January, Mahaprasad is sometimes referred to as
Pahili Bhoga,
the special morning bhoga offered to Lord Jagannath during this month.
Traditionally, wives at this time visit their mother's house for a few days. So
it is said that Lakshmi has gone to her mother's house also. Mother must feed
Jagannath as Mother Yashoda fed baby Krishna. This special food is called Pahili
Bhoga. It is the first food given to a baby and is of two types. One is very
tiny little balls made of Bin Dal. The second is a very soft Khechedi rice. It
cannot be eaten afterwards by devotees and it must be offered just at dawn. Then
Lord Jagannath as baby Krishna "eats" this special Ballaba bhoga. Because the
food in the temple kitchen must be prepared in such a pure way and with deep
devotion, great spiritual impact is felt, both by those who cook and those who
eat.

In ancient days most of the celebrations were agricultural in their basic
character having festivals mostly related to various agricultural operations.
People thought certain divine powers were associated with various aspects of
human life and festivals were scheduled in honor of Gods and Goddesses, who were
supposed to control agricultural operations. The tradition of such festivals
have also come down to the people of Orissa in the form of Raja-Sankranti [swing-festival],
Akhayatrutiya, Gamha-purnima, Manabasa-gurubara, Nuakhai etc.

Vedicarchitecture
is an ancient system of design and construction based on natural law.

FOOD NOTE

The most peculiar uniqueness of Jagannath lies in his Mahaprasad or the
cooked holy foods offered to him. In a caste-ridden Hindu society, the Brahmans
and priests are not allowed to take cooked food from others, But paradoxically
the Mahaprasad of the Lord is considered so sacred that even a staunch orthodox
Brahman accepts it from the hands of a person belonging to the lowliest of the
caste order. While the foods offered to all other Hindu deities are called
Prasad, the same offered to the Lord Jagannath is known as Mahaprasad since it
undergoes six type of purifications before it reaches the common devotee. The
peculiar hearth [Chulla] in the kitchen of the Lord contains six openings
symbolizing a Satkona Jantra. Nine earthen pots are placed at a time over such
hearth representing a Navachakra Jantra, believed to have been prescribed
according to the great Tantrik texts, Sarada Tilaka. This arrangement seems to be influenced by the tribal Sabari culture.
Following the Odda Sabara Culture offerings consisting of rice boiled in bamboo
poles [Menjan bhinne] or Mayens [some eatable roasted in fire] are placed before
the God. This boiled or roasted cookeries were described as Sauribidhi cooking. Such elaborate procedure is
nowhere followed for consecration of food offerings to the deities in Hindu
temple. Even portions of the earthen containers of Mahaprasad are taken to
remotest corners of India by Hindu pilgrims with the belief that very presence
of the same in the house dispels all evil spirits.

While partaking Mahaprasad from one another, the devotees do not scruple
about caste, creed or religion nor do they mind about eating it from others
mouths. The Mahaprasad [offering] of Lord Jagannath, the presiding deity is
world famous. While the offerings for the deities in other temples in India are
called prasad, those made for Jagannath are called Mahaprasad. Puri has the
unique custom of discarding racism, casteism or the stigma of left over, when
people share Mahaprasad together.

The people in those days used to practice such knowledge for sustainable
development. The knowledge is basically used to cure diseases of human as well
as animal to develop nutrition, to bring out better agricultural systems in
farming, to improve the arts and craft, and to maintain the religious practices
and astrological beliefs. Indigenous knowledge is embedded in community
practices, institutions, relationships and rituals. It provides the basis for
problem solving strategies for the communities.

Prep time: 00:10
| Cook time:
00:05
|
Total time: 00:15 | Yield: 2 servingsIngredients
Ingredients:
Thankuni pata/ Centella leaves, 2 bunches about 100 g Green chilies 2 Kalo jeera (onion seeds), 1 tsp Salt to taste Oil 1 tspA pinch of sugar to balance the tasteInstructions: Take the leaves from bunches (you can use whole leaves with stigma). Wash and clean thoroughly and keep in a big bowl of lukewarm water for 5 minutes. Take out leaves from water, do not strain, use your hand and remove leaves from water carefully.Though thankuni is usually not attacked by pets and diseases of serious nature, but this a small,…

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According to our forefathers this is the time at the end of the monsoons when people should start eating herbs in Bengal. I still wonder how much have we progressed or advanced or modernized from our forefathers. Man has left behind a wonde…

Sabir's Mutton Rezala Recipe
Sabir's Mutton Rezala Recipe
By Barnali Dutta,
published by Prasadam: October 13, 2014Mutton Rezala with Paratha is the most desirable dish during the festive season of our family due to its comparitively low richness, the fact which has set our mind free to eat sufficient red meat once in a year in the tropical geographical climatic region like Kolkata. The word 'rezala' stands for "khoobsurat" meaning beautiful. In reality the beauty of this highly popular Mughal dish Rezala [lamb or goat meat in a thin yogurt sauce] can only be understood by those who have tasted it from the menu of Sabir's Hotel. This eatery situated at 3 and 5 Biplabi Anukul Chandra Street, Chandni Chowk metro station, kolkata acquainted the Bengali cuisine in the year 1948.
Said Sabir Ali from the state of Uttar Pradesh came to Kolkata in search of earnings. While working for a daily meal eatery where he used to make tikia and paratha he conceived th…